Easy Black Bean Soup

To dress up this simple soup, serve it alongside diced avocado, tomatoes, tortilla chips, and sour cream as toppings.
Slideshow: More Fast Soups

To dress up this simple soup, serve it alongside diced avocado, tomatoes, tortilla chips, and sour cream as toppings.
Slideshow: More Fast Soups

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Ingredients

2 tablespoons olive oil

1 medium sweet onion, diced

1 jalapeño pepper, ribs and seeds removed, minced

4 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon paprika

Sea salt

Two 15-ounce cans black beans, rinsed and drained

1 quart vegetable stock

1 tablespoon lime juice

How to Make It

Step 1

In a large Dutch oven or stock pot, heat the oil. Sauté the onion over medium-high heat until soft, 5 minutes. Add the jalapeño, garlic, cumin, paprika and 1 teaspoon salt. Cook until fragrant, 2 minutes.

Step 2

Stir in the black beans and stock, scraping up any brown bits from the bottom of the pot. Bring to a boil and simmer over medium-low heat until the beans are tender and the soup has thickened, 20 minutes.